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Maysara Three Degrees Pinot Noir 2009

Pinot Noir from Willamette Valley, Oregon
  • W&S91
13% ABV
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13% ABV

Winemaker Notes

Three degrees is a burgundy garnet color. The 2009 Pinot Noir has some notes of grandmothers cherry pie, crushed violets, and raspberry characters that intoxicate the glass of wine. On the palate, nice lack pepper jumps out with a touch of cranberry and pomegrante finished the palate.

Critical Acclaim

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W&S 91
Wine & Spirits
This earthy wine has the scent of new potatoes and freshly turned earth. Its flavors are lean and fresh earthly black cherry and warm brown spices-with a gentle foresty texture that gains generosity with air. Give it a few months to come together before serving with a mushroom fricassee.
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Maysara

Maysara Winery

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Maysara Winery, Willamette Valley, Oregon
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In 1997, Moe and Flora Momtazi purchased 532 acres of abandoned wheat farm just south of their home in McMinnville, Oregon. Though most saw it as wild and uncared for, Moe saw a vital, thriving piece of land that had been free from chemicals for seven years.

Both the vineyard and terroir are important, but vineyard practices are key. We believe that ninety percent of winemaking takes place in the vineyards. As such, we have held ourselves to a strict form of land use. Unlike conventional farming, we do not mine the land, but nurture it and reap the rewards. There is a complete absence of chemical use throughout the property. Instead we grow a variety of plants and herbs that we make into compost teas to harness their beneficial properties. It is essentially a "from nature to nature" philosophy. As such, compost and Biodynamic preparations are extremely important in our vineyards. We have multiple compost piles and as they mature, the resulting humus is worked into our vineyards and potential vineyard sites throughout the farm. It is our goal to achieve long-term earth and vine health.

We believe that healthy soil and healthy vines will produce superior grapes, without the need for commercial chemicals and man-made poisons. Our quality shows in the dedication of our grape buyers year after year, and the award winning wines they produce from the Momtazi fruit. The consistent, high quality wines made from the Momtazi fruit leads us to believe that our dedication to the terroir and our Biodynamic farming technique is well worth the effort.

Willamette Valley

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a temperate climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and even winter. Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between vineyards and sub-AVAs. The iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton, and McMinnville encourage complex root systems as vines struggle to search for water and minerals. The silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

TEDOR34909_2009 Item# 114638